View Pit Stop page for race #83 by jstlink — Ghost race
View profile for Robert (jstlink)
| Official speed | 82.51 wpm (63.99 seconds elapsed during race) |
|---|---|
| Race Start | March 15, 2016 3:47:26pm UTC |
| Race Finish | March 15, 2016 3:48:30pm UTC |
| Outcome | No win (2 of 5) |
| Accuracy | 96.0% |
| Points | 0.00 |
| Text | #425 (Length: 440 characters) Three changes occur while the stacked disk structure equilibrates with the high-temperature oven. First, the layer of dough bakes into bread, a low-water-content material with a large number of nonconnecting small air spaces. Second, the tomato paste dehydrates, and third, the mozzarella undergoes a complex series of transitions involving protein denaturation and lipid rearrangement from regular liquid crystal to more disordered states. |